Nutritional scientists at the University of Queensland in Brisbane, Australia know a lot about real worm. More recently, they've started adding insect larvae and locusts to sausages and meat sausages - experts say the products are not only tasty but also rich in protein.
Scientists explain the extravagant decision at first glance quite simply. Insects are an ideal source of protein in a meat-scarce world, at least that's what the University of Queensland professor Dr. Lawrence Hoffman says:
Hoffman says traditional livestock farming will soon fail to meet global meat demand, so other fillers and alternatives will be needed to replenish food with enough protein.
According to Hoffman, his team pays special attention to the taste of Western gourmets and tries to mask the meat of beetles and larvae, since studies have shown that people somehow do not want to eat whole insects. In Asian countries, this is easier, but even there some fried grasshoppers are rather a one-time exotic for tourists.
If the larvae cannot be eaten, then why are they already so similar to appetizing sausages?
Worms and bugs are ground into minced meat, subjected to special processing and after that added to the final product - sausages, sausages and other meat products. Hoffman argues that this is not all that can be made from the most valuable protein. So, one of his students allegedly prepared an unusually tasty ice cream from the larvae.
As for other sustainable sources of protein, Hoffman also grows kangaroo meat, which is also a good option, since these animals do not need grasslands to graze. In the meantime, bugs and worms proved to be excellent additions to chicken feed - broilers on high-protein food grow by leaps and bounds.
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By the way, Swiss supermarkets started selling beetle burgers the year before last. Those who have tried it claim that they taste almost like meat, but with a nutty flavor.